Tikka Masala Chicken Pasta
30 minute meal
There are nights when I want chicken tikka masala. And then there are nights when I want a giant bowl of pasta.
So naturally, I decided we should have both.
This Tikka Masala Chicken Pasta takes everything I love about the classic dish, tender spiced chicken and that creamy tomato sauce, and tosses it with gluten-free pasta. It’s cozy, saucy, a little unexpected, and exactly the kind of dinner everyone goes back for seconds of.
All That Tikka Masala Flavor, Just Faster
The chicken gets cut into small pieces and tossed with yogurt and plenty of warm spices. Cutting it smaller means more seasoning in every bite and, more importantly on a weeknight, it cooks FAST.
While the chicken cooks, you can get the pasta going and start the sauce. We’re borrowing all those traditional flavors without turning dinner into an evening-long project.
The Sauce Is Where It All Comes Together
Garlic, shallots or onions, fresh ginger, and spices start the sauce, followed by tomato sauce and creamy coconut milk.
It’s rich, warmly spiced, and creamy without feeling overly heavy. And once the chicken goes back into the pan, all those little browned, spiced bits become part of the sauce.
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And Then We Add Pasta
Is pasta traditional in chicken tikka masala?
Nope.
Is it ridiculously good?
Absolutely.
The noodles grab onto that creamy sauce and turn the whole thing into the ultimate comfort-food mashup. Save some pasta water before draining and use a splash when you toss everything together to make the sauce extra silky.
Finish with plenty of fresh cilantro and dinner is done.
Make It Work for Your Family
Use your favorite gluten-free pasta shape here. Something with curves, ridges, or little pockets is especially good because it holds onto all that sauce.
If your family likes things spicy, add cayenne or extra chili powder. For milder palates, keep the heat low and let everyone add spice at the table.
Either way, I’d make enough for seconds.
Chef's Note
Don’t rinse your pasta after draining it, and don’t forget to save that pasta water. Toss the hot pasta directly into the tikka masala sauce with a splash of pasta water and let everything cook together for a minute. That’s how you get sauce that actually clings to the noodles instead of collecting at the bottom of your bowl.
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Tikka Masala Chicken Pasta in 30 Minutes
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
Tikka Masala Chicken Pasta combines tender spiced chicken, gluten-free pasta and a creamy coconut tomato sauce for an easy 30-minute comfort meal.
Ingredients
Chicken Marinade
- 1 1/2 - 2 pounds boneless chicken breasts, cut into 1 inch cubes/pieces
- 1/2 cup greek yogurt
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon each, salt and black pepper
- 1 teaspoon olive oil
Sauce and Pasta
- 2 tablespoon olive oil
- 1 medium-large shallot, minced
- 2 carrots, thinly sliced
- 2 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 1/2 teaspoon each, salt and pepper (more to taste if needed)
- 1 8 oz. can tomato sauce
- 1 cup unsweetened coconut milk or coconut cream
- 1/2 lb. bucatini, spaghetti or linginue (I used bucatini in this recipe)
- 1/2 - 1 cup pasta water
- 2 tablespoons fresh cilantro and/or parsley, roughly chopped to garnish
Get Recipe Ingredients
Instructions
- Mix together the chicken and all the marinade ingredients (except the olive oil) in a medium mixing bowl. Coat the chicken and let sit while your oven preheats to 425 degrees.
- Meanwhile, start to cook the sauce and the pasta (according to package instructions). In a large skillet over medium heat, saute the olive oil, shallot, carrots, garlic, ginger, garam masala, turmeric, curry powder, salt and pepper. Cook for 2 minutes. Add in the tomato sauce and coconut milk. Stir to combine and bring to a low simmer for 6 minutes. Turn the heat off.
- If during step 2, your oven is preheated – add the chicken to a baking sheet tray drizzled with olive oil and cook for 12 minutes.
- When your pasta is finsihed cooking, reserve 1 cup of the pasta water before you drain the pasta. Quick strain the pasta and add it directly into the skillet with the sauce. Use tongs to toss the pasta with the sauce. Add in the cooking chicken pieces and pour in 1/4-1/2 cup of the pasta water. Toss everything together. If you want your sauce a little more silky add more of the pasta water – as the pasta sits it will absorbs more of the sauce.
- Garnish with cilantro and serve.
Notes
You will have 3 parts of this recipe happening at the same time. 1. Marinading, preheating and cooking the chicken. 2. Making the sauce. 3. Cooking and draining the pasta. It’s best to work in the order of the recipe. It is very helpful to have mulitple things going on at once – this will cut your cooking time down. Having your pasta cooking while you make the sauce and the chicken in the oven is a HUGE WIN.
Reserve 1 cup of the pasta cooking water before you strain the pasta – this makes your sauce silky and helps it stick to the pasta. A must pro tip! and when I say ‘quickly strain the pasta’ – I mean, pour the pot of water and pasta into your strainer, put the pot down and pick up the strainer and transfer the pasta to the skillet with the sauce. Don’t tap the strainer or wait 5 minutes for all the water to drain out – the pasta water is liquid gold.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Boiling, Roasting, Sautéing
- Cuisine: Indian, Italian
Hi, I'm Kat.
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Hi, I’m Kat, a Colorado-based personal chef, soccer mom, and the heart behind White Sparrow Food Company. I share easy, wholesome, gluten-free recipes inspired by the meals I cook for my clients and made simple for real life at home.
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